Lemon Meringue Pie Recipe
This classic Lemon Meringue Pie Recipe marries a tangy citrus curd with fluffy meringue for a simple, creamy dessert that feels like sunshine on a plate.
Full Recipe Introduction
Lemon meringue pie is a beloved baking staple: a crisp butter crust cradles a glossy, zesty lemon curd, all crowned by a cloud of marshmallow-soft meringue. What makes this edition special is its balanced sweetness—fresh-squeezed juice and zest bring real citrus punch without cloying aftertaste. I’ve trimmed the sugar just enough to let that lemon tang shine, so it feels lighter than most bakery versions (yet still totally indulgent).
You know what? I first learned this technique decades ago from my mom at our Easter brunch. Every spring, when farmers’ markets overflow with bright, fragrant lemons, I pull out my copper saucepan and trusty stand mixer. It’s become a family ritual—my grandkids line up with forks in hand, waiting for that first pillowy meringue bite. Whether you’re hosting a brunch, holiday gathering or simply craving a zesty dessert, this recipe is your ticket to homemade delight.
Why You’ll Love This Recipe
• Bright, zesty lemon curd that wakes up taste buds
• Fluffy meringue topping that’s light as air
• Simple steps perfect for novice bakers
• One-bowl curd means less cleanup
• Made with fresh citrus—no artificial flavors
• Customizable sugar level for a healthier twist
• Versatile for brunches, BBQs or dinner parties
• Eye-catching dessert that feels heavenly on any table
Ingredients
• 1 9-inch pre-baked pie crust (homemade or store-bought—use a butter crust for richness)
• 1 cup granulated sugar (swap half for coconut sugar for a cozy depth)
• 3 tablespoons cornstarch (for silky curd thickness)
• ¼ teaspoon kosher salt (balances the tartness)
• 1½ cups water (room temperature)
• 3 large egg yolks (room-temp eggs yield smoother curd)
• ½ cup fresh lemon juice (about 3–4 lemons; Meyer lemons add floral notes)
• Zest of 2 lemons (microplane for fine strands)
• 2 tablespoons unsalted butter, cold (cubed for extra creaminess)
• 3 large egg whites (room-temp for the fluffiest peaks)
• ¼ teaspoon cream of tartar (stabilizes the meringue)
• ½ cup superfine sugar (dissolves quickly; regular sugar pulsed in food processor works too)
Tip: Choose firm, heavy lemons for juiciest juice and bright aroma. Zest before juicing to capture fragrant oils.
Directions
- Preheat oven to 350°F (175°C). Place the crust on a baking sheet and warm for 5 minutes—this seals the base.
- In a medium saucepan over medium heat, whisk sugar, cornstarch and salt until sandy in texture.
- Gradually whisk in water until smooth, then stir in egg yolks, lemon juice and zest. Pouring slowly keeps eggs from scrambling.
- Cook the curd, stirring constantly with a heatproof spatula, for about 5–7 minutes until it thickens and bubbles. You want it pudding-like.
- Remove from heat and whisk in cold butter cubes one at a time until the curd turns glossy. Immediately spoon into the warm crust and smooth the top.
- Rinse the saucepan and attach whisk to a stand or hand mixer. Beat egg whites and cream of tartar on medium speed until foamy.
- Increase to high and add superfine sugar one tablespoon at a time, whipping until stiff, glossy peaks form—meringue should hold its shape.
- Pile meringue onto the lemon curd, using the back of a spoon to create peaks and seal it right to the crust edges.
- Bake for 5–7 minutes, watching through the oven window; peaks should turn light gold (a hair more and they’ll brown too fast).
- Turn off the oven, crack the door, and let the pie rest inside for 15 minutes—this gentle cooldown prevents cracks.
- Transfer to a wire rack and refrigerate uncovered for at least 1 hour before slicing to achieve clean, sharp wedges.
Servings & Timing
Makes 8 generous slices
Prep Time: 20 minutes
Bake & Toast Meringue: 15 minutes
Oven Rest: 15 minutes
Chill Time: 1 hour
Total Time: about 1 hour 50 minutes (excluding chill)
Variations
• Raspberry swirl: stir ¼ cup raspberry puree into the curd for a pink twist.
• Coconut crust: swap graham crackers for coconut biscuits and press into the pan.
• Mascarpone boost: fold 2 tablespoons mascarpone into warm curd for extra creaminess.
• Mini tartlets: bake in a muffin tin for cute, single-serve treats.
• Key lime style: use lime juice and zest for a tangy twist on this citrus classic.
• Lower-sugar: replace half the sugar with erythritol or Sukrin for a lighter dessert.
Storage & Reheating
Store the pie loosely covered in the fridge for up to 3 days—airtight lids can trap moisture and make the meringue weep. Avoid freezing the assembled pie, as the texture of meringue changes with thawing; however, you can freeze the curd alone in an airtight container for up to 1 month. To revive slightly weepy peaks, warm the pie at 300°F (150°C) for about 5 minutes until it firms. For make-ahead ease, bake the crust and cook curd up to a day ahead, chill both separately, then whip and top the meringue just before guests arrive.
Notes
Here’s what I learned while testing: let your eggs sit at room temperature—those whites whip into higher, more stable peaks. Always zest before juicing so you don’t lose any of those fragrant oils. If the curd seems too thin at first, return it to low heat for another minute, stirring constantly. Keep a close eye on the meringue under the broiler; golden tips turn to brown fast. Letting the pie rest in a cracked oven door helps prevent surface cracks. Lastly, superfine sugar is your secret weapon for a glossy, strong meringue shell. A garnish of fresh mint or lemon balm adds a pretty, seasonal flourish.
FAQs
Q: Can I use bottled lemon juice?
A: You can, but fresh-squeezed lemons deliver brighter flavor and more nuanced tartness.
Q: Why did my meringue weep?
A: Sealing the meringue edges to hot curd and chilling in a cool spot helps keep moisture from forming.
Q: My curd came out lumpy—what happened?
A: It may have cooked too hot or fast; whisk gently over medium heat next time to avoid scrambling the yolks.
Q: Can I make the crust gluten-free?
A: Absolutely—swap in your favorite gluten-free graham or cookie crust mix.
Q: How do I prevent meringue from sticking to the bowl?
A: Wipe your mixing bowl and whisk with a paper towel dipped in vinegar to remove any trace of fat.
Q: Is it okay to prepare this the day before?
A: Yes—chill crust and curd separately, then whip and top the meringue just before serving.
Q: Why is my meringue not stiffening?
A: Make sure bowls and beaters are spotless and dry; even a drop of yolk or water can soften peaks.
Conclusion
This Lemon Meringue Pie Recipe strikes the perfect balance between tart citrus curd and cloud-light meringue. It’s simple enough for home bakers yet impressive enough for special occasions, delivering creamy, zesty bliss in every bite. Give it a try, share your photos in the comments, and be sure to explore more zesty dessert recipes right here.
Lemon Meringue Pie Recipe
Ingredients
- 1 9-inch pre-baked pie crust homemade or store-bought—use a butter crust for richness
- 1 cup granulated sugar swap half for coconut sugar for a cozy depth
- 3 tablespoons cornstarch for silky curd thickness
- ¼ teaspoon kosher salt balances the tartness
- 1½ cups water room temperature
- 3 large egg yolks room-temp eggs yield smoother curd
- ½ cup fresh lemon juice about 3–4 lemons; Meyer lemons add floral notes
- Zest of 2 lemons microplane for fine strands
- 2 tablespoons unsalted butter cold, cubed for extra creaminess
- 3 large egg whites room-temp for the fluffiest peaks
- ¼ teaspoon cream of tartar stabilizes the meringue
- ½ cup superfine sugar dissolves quickly; regular sugar pulsed in food processor works too
Instructions
- Preheat oven to 350°F (175°C) and warm the pre-baked crust for 5 minutes on a baking sheet.
- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, then stir in egg yolks, lemon juice, and zest. Cook stirring constantly until thickened.
- Whip egg whites and cream of tartar until foamy, then gradually add superfine sugar until stiff, glossy peaks form.
- Pour lemon curd into the warm crust, top with meringue, and bake until peaks turn light gold. Let cool before slicing and serving.
